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Boss .300 winmag:
How about chuck steaks?
jackelope:
--- Quote from: Boss .300 winmag on January 05, 2025, 06:14:09 PM ---How about chuck steaks?
--- End quote ---
I’d like to try this from MeatDad.
————
Recipe for Birria Tacos:
Ingredients:
2 lbs beef chuck roast, cut into chunks
2 dried guajillo chiles
2 dried ancho chiles
1 dried pasilla chile
1 onion, chopped
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
2 cups beef broth
1 tsp cumin
1 tsp oregano
1/2 tsp ground cloves
2 bay leaves
Salt and pepper to taste
Corn tortillas
Shredded cheese (optional)
Chopped onions and cilantro for garnish
Lime wedges for serving
Instructions:
Prepare the Chiles:
Remove stems and seeds from the dried chiles.
Toast the chiles in a dry skillet over medium heat until fragrant.
Soak the chiles in hot water for about 20 minutes until softened.
Make the Sauce:
In a blender, combine the soaked chiles, chopped onion, garlic, diced tomatoes, and beef broth. Blend until smooth.
Cook the Meat:
In a large pot, heat some oil over medium-high heat. Brown the beef chunks on all sides.
Pour the sauce over the beef. Add cumin, oregano, ground cloves, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer for about 2-3 hours until the meat is tender and easily shredded.
Assemble the Tacos:
Shred the beef and mix it with some of the cooking liquid.
Heat a skillet over medium heat. Dip the tortillas in the cooking liquid and cook them in the skillet until slightly crispy.
Add shredded beef and cheese (if using) to the tortillas. Fold them in half and cook until the cheese is melted.
Serve:
Serve the tacos with chopped onions, cilantro, and lime wedges.
Serve with a side of the broth for dipping.
Recipe for Consommé (Broth):
Ingredients:
Remaining cooking liquid from the birria
Additional beef broth (if needed)
Chopped onions and cilantro for garnish
Instructions:
Strain the remaining cooking liquid to remove any solids.
If needed, add additional beef broth to reach the desired consistency.
Serve hot, garnished with chopped onions and cilantro.
Boss .300 winmag:
Sound delicious but my wife couldn’t eat it, she missing the Mexican gene.🤣
Dan-o:
--- Quote from: jackelope on January 05, 2025, 08:10:26 PM ---
--- Quote from: Boss .300 winmag on January 05, 2025, 06:14:09 PM ---How about chuck steaks?
--- End quote ---
I’d like to try this from MeatDad.
————
Recipe for Birria Tacos:
Ingredients:
2 lbs beef chuck roast, cut into chunks
2 dried guajillo chiles
2 dried ancho chiles
1 dried pasilla chile
1 onion, chopped
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
2 cups beef broth
1 tsp cumin
1 tsp oregano
1/2 tsp ground cloves
2 bay leaves
Salt and pepper to taste
Corn tortillas
Shredded cheese (optional)
Chopped onions and cilantro for garnish
Lime wedges for serving
Instructions:
Prepare the Chiles:
Remove stems and seeds from the dried chiles.
Toast the chiles in a dry skillet over medium heat until fragrant.
Soak the chiles in hot water for about 20 minutes until softened.
Make the Sauce:
In a blender, combine the soaked chiles, chopped onion, garlic, diced tomatoes, and beef broth. Blend until smooth.
Cook the Meat:
In a large pot, heat some oil over medium-high heat. Brown the beef chunks on all sides.
Pour the sauce over the beef. Add cumin, oregano, ground cloves, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer for about 2-3 hours until the meat is tender and easily shredded.
Assemble the Tacos:
Shred the beef and mix it with some of the cooking liquid.
Heat a skillet over medium heat. Dip the tortillas in the cooking liquid and cook them in the skillet until slightly crispy.
Add shredded beef and cheese (if using) to the tortillas. Fold them in half and cook until the cheese is melted.
Serve:
Serve the tacos with chopped onions, cilantro, and lime wedges.
Serve with a side of the broth for dipping.
Recipe for Consommé (Broth):
Ingredients:
Remaining cooking liquid from the birria
Additional beef broth (if needed)
Chopped onions and cilantro for garnish
Instructions:
Strain the remaining cooking liquid to remove any solids.
If needed, add additional beef broth to reach the desired consistency.
Serve hot, garnished with chopped onions and cilantro.
--- End quote ---
I would be ALL OVER eating that, but I don't know where I'd get half of those ingredients.
jackelope:
--- Quote from: Dan-o on January 05, 2025, 08:16:12 PM ---
--- Quote from: jackelope on January 05, 2025, 08:10:26 PM ---
--- Quote from: Boss .300 winmag on January 05, 2025, 06:14:09 PM ---How about chuck steaks?
--- End quote ---
I’d like to try this from MeatDad.
————
Recipe for Birria Tacos:
Ingredients:
2 lbs beef chuck roast, cut into chunks
2 dried guajillo chiles
2 dried ancho chiles
1 dried pasilla chile
1 onion, chopped
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
2 cups beef broth
1 tsp cumin
1 tsp oregano
1/2 tsp ground cloves
2 bay leaves
Salt and pepper to taste
Corn tortillas
Shredded cheese (optional)
Chopped onions and cilantro for garnish
Lime wedges for serving
Instructions:
Prepare the Chiles:
Remove stems and seeds from the dried chiles.
Toast the chiles in a dry skillet over medium heat until fragrant.
Soak the chiles in hot water for about 20 minutes until softened.
Make the Sauce:
In a blender, combine the soaked chiles, chopped onion, garlic, diced tomatoes, and beef broth. Blend until smooth.
Cook the Meat:
In a large pot, heat some oil over medium-high heat. Brown the beef chunks on all sides.
Pour the sauce over the beef. Add cumin, oregano, ground cloves, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer for about 2-3 hours until the meat is tender and easily shredded.
Assemble the Tacos:
Shred the beef and mix it with some of the cooking liquid.
Heat a skillet over medium heat. Dip the tortillas in the cooking liquid and cook them in the skillet until slightly crispy.
Add shredded beef and cheese (if using) to the tortillas. Fold them in half and cook until the cheese is melted.
Serve:
Serve the tacos with chopped onions, cilantro, and lime wedges.
Serve with a side of the broth for dipping.
Recipe for Consommé (Broth):
Ingredients:
Remaining cooking liquid from the birria
Additional beef broth (if needed)
Chopped onions and cilantro for garnish
Instructions:
Strain the remaining cooking liquid to remove any solids.
If needed, add additional beef broth to reach the desired consistency.
Serve hot, garnished with chopped onions and cilantro.
--- End quote ---
I would be ALL OVER eating that, but I don't know where I'd get half of those ingredients.
--- End quote ---
The peppers?
Any decent grocery store.
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